Top Favorite and Best Keto Recipes In 2020

It’s hard to find good recipes that work but I’ve done some keto diet my self in the past, and I collected for you some of the best keto meals. If you’re new to the Keto diet you can learn how to eat Keto by following these Keto friendly recipes.

I Add New Recipes To This Post Frequently, So Make Sure To SAVE IT.

Best Keto Diet Recipes In 2020

1. Rich Chia Pudding

(Ready in about 35 minutes | Servings 4)

Per serving: 93 Calories; 5.1g Fat; 7.2g Carbs; 4.4g Protein;0.7g Fiber

Ingredients

  • 3/4 cup coconut milk, preferably homemade
  • 1/4 cup water
  • 3 tablespoons orange flower water
  • 2 tablespoons chocolate chunks, unsweetened
  • 2 tablespoons peanut butter
  • 1/2 cup chia seeds
  • 1 teaspoon liquid Monk fruit

Directions

Thoroughly combine the coconut milk, water, peanut butter, chia seeds, Monk fruit, and orange flower water.

Let the mixture stand for 30 minutes in your refrigerator. Scatter the chopped chocolate over the top of each serving.

Storing

Place the chia pudding in four airtight containers; place in the refrigerator for up 3 to 4 days.

To freeze, place in separate containers and freeze up to 2 months.

Thaw in the refrigerator before ready to serve.

2. Mediterranean Mezze Platter

(Ready in about 20 minutes | Servings 4)

Per serving: 542 Calories; 46.4g Fat; 6.2g Carbs; 23.7g Protein;4g Fiber

Ingredients

  • 12 ounces Halloumi cheese, cut into 1/4-1/3-inch slices
  • 3 teaspoons olive oil
  • 1 teaspoon Greek seasoning blend
  • 1 tablespoon olive oil
  • 6 eggs
  • Sea salt and ground black pepper, to taste
  • 1 ½ cups avocado, pitted and sliced
  • 1 cup grape tomatoes, halved
  • 4 tablespoons Kalamata olives

Directions

Preheat a grill pan over medium-high heat, about 395 degrees F. Grill your halloumi for about 3 minutes or until golden brown grill marks appear.

Heat the oil in a nonstick skillet over moderately-high plate; scramble the eggs with a wide spatula.

Storing

Divide the scrambled eggs between four airtight containers or Ziploc bags. Refrigerate for up to 3 days.

Divide the grilled cheese between four airtight containers or Ziploc bags. Refrigerate for up to 3 days.

For freezing, place the scrambled eggs in four Ziploc bags and freeze up to 6 months. Defrost in your refrigerator or microwave.

Season with sea salt, black pepper, and Greek seasoning blend. Garnish with the avocado, tomatoes, and olives.

3. Bacon and Mascarpone Fat Bombs

(Ready in about 15 minutes | Servings 4)

Per serving: 88 Calories; 6.5g Fat; 0.7g Carbs; 6.5g Protein;0.3g Fiber

Ingredients

  • 4 bacon slices, chopped
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 cup mascarpone cheese
  • 1/2 teaspoon smoke flavor
  • 1/4 teaspoon apple cider vinegar

Directions

Thoroughly combine all ingredients until well combined. Roll the mixture into bite-sized balls.

Storing

Place the fat bombs in airtight containers or Ziploc bags; keep in your refrigerator for 10 days.

To freeze, arrange the fat bombs on a baking tray in a single layer; freeze for about 2 hours.

Transfer the frozen bombs to an airtight container. Freeze for up to 2 months.

Serve well chilled!

4. Spanish Tortilla Pizza

(Ready in about 15 minutes | Servings 2)

Per serving: 397 Calories; 31g Fat; 6.1g Carbs; 22g Protein;1.4g Fiber

Ingredients

For the Crust:

  • 4 eggs, beaten
  • 1/2 teaspoon coriander, minced
  • Salt and pepper, to taste
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup cream cheese
  • 2 tablespoons flax seed meal
  • 1 teaspoon chili pepper, deveined and minced

For the Toppings:

  • 2 ounces Manchego cheese, shredded
  • 2 tablespoons tomato paste

Directions

In a mixing bowl, combine ingredients for the crust. Divide the batter into two pieces. Cook in a frying pan for about 5 minutes; flip your tortilla and cook on the other side until crisp and golden-brown on their edges.

Repeat with another tortilla. Spread the tomato paste and cheese over the top of each of the prepared tortillas. Place under the preheated broiler for about 5 minutes until the cheese is hot and bubbly.

Storing

Place the tortilla pizza in airtight containers; place in the refrigerator for up to3 to 4 days. To freeze, place in separate Ziploc bags and freeze up to 3 months. Defrost in your microwave for a few minutes.

5. Prosciutto and Cheddar Muffins

(Ready in about 30 minutes | Servings 9)

Per serving: 294 Calories; 21.4g Fat; 3.5g Carbs; 21g Protein;0.2g Fiber

Ingredients

  • 9 slices prosciutto, chopped
  • 1/2 cup cheddar cheese, shredded
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • Sea salt and pepper, to taste
  • 9 eggs
  • 1/2 cup green onions, chopped

Directions

Thoroughly combine all ingredients in a mixing bowl. Spoon the batter into a lightly oiled muffin pan. Bake in the preheated oven at 395 degrees F for about 25 minutes.

Storing

Place your muffins in the airtight containers or Ziploc bags; keep in the refrigerator for a week. For freezing, divide your muffins among Ziploc bags and freeze up to 3months. Defrost in your microwave for a couple of minutes.

Bon appétit!

6. Anchovy and Cheese Mousse

(Ready in about 20 minutes + chilling time | Servings 5)

Per serving: 100 Calories; 5.8g Fat; 4.1g Carbs; 8g Protein;0.5g Fiber

Ingredients

  • 3 ounces anchovies, chopped
  • 2 ounces soft cheese
  • 1 ½ teaspoons gelatin, powdered
  • 1 garlic clove, minced
  • 1 teaspoon poblano pepper, deveined and minced
  • Sea salt and pepper, to taste
  • 3 tablespoons water
  • 3 tablespoons mayonnaise
  • 1/4 cup scallions, chopped

Directions

Dissolve the gelatin in water for about 10 minutes. Warm the soft cheese over low heat; fold in the gelatin and whisk until it is well incorporated. Let it cool to room temperature. Add in the other ingredients and mix to combine. Spoon the mixture into ramekins and place in your refrigerator until set.

Storing

Cover your mousse with plastic wrap and refrigerate for up to 5 days. Enjoy!

7. Avocado Stuffed with Tomato and Cheese

(Ready in about 25 minutes | Servings 4)

Per serving: 264 Calories; 24.4g Fat; 6g Carbs; 3.7g Protein;5g Fiber

Ingredients

  • 2 avocados, halved and pitted
  • 1/2 cup tomatoes, chopped
  • 3 ounces mascarpone cheese
  • 1 teaspoon olive oil
  • 8 black olives, pitted and sliced 

Directions

Mix the olive oil, tomatoes, cheese and black olives in a bowl. Spoon the mixture into the avocado halves. Bake in the preheated oven at 365 degrees F for about 20 minutes or until everything is cooked through.

Storing

Place the stuffed avocado in airtight containers; keep in your refrigerator for 3 to 4 days.

Bon appétit!

8. Rich Keto Grits with Hemp

(Ready in about 20 minutes | Servings 4)

Per serving: 405 Calories; 37g Fat; 6.6g Carbs; 14.8g Protein;2.3g Fiber

Ingredients

  • 1/4 cup hemp hearts
  • 2 tablespoons butter, softened
  • 1 teaspoon coconut extract
  • 1/4 teaspoon coarse salt
  • 8 walnuts, chopped
  • 4 eggs, lightly whisked
  • 1/4 cup flax seed, freshly ground
  • 2 teaspoons liquid Monk fruit
  • 1/4 teaspoon pinch psyllium husk powder

Directions

Mel the butter in a sauté pan over medium-low heat. Add in the remaining ingredients and continue to cook until the mixture starts to boil. Remove from heat and stir in the chopped walnuts; stir to combine.

Storing

Divide your grits into four portions; store each portion in an airtight container. Keep in the refrigerator for up to 5 days.

To freeze, place each portion in an airtight container; freeze for up to 3months. Reheat the keto grits in a microwave, stirring and adding some extra liquid if necessary.

Bon appétit!

9. Mom’s Homemade Bread

(Ready in about 40 minutes | Servings 6)

Per serving: 109 Calories; 10.2g Fat; 1g Carbs; 3.9g Protein;0.8g Fiber

Ingredients

  • 5 eggs whites
  • 1/2 teaspoon sea salt
  • 1 tablespoon poppy seeds
  • 1 tablespoon flax seeds
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon cream of tartar
  • 1/4 cup butter, softened
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 3/4 cups almond flour
  • 1/4 cup psyllium husk flour

Directions

Start by preheating your oven to 365 degrees F.

Beat the eggs with the cream of tartar using your electric mixer until stiffpeaks form.

Add in the flour, butter, baking powder, baking soda, and salt; blend until everything is well combined.

Add the egg mixture to the flour mixture; add in seeds and stir again.

Spoon the batter into a lightly buttered loaf pan.

Bake in the preheated oven for about 30 minutes.

Storing

Store the keto bread in an airtight container in the refrigerator for up to 7days.

For freezing, wrap the loaf with clear plastic bread bags.

Freeze up to 1month. To thaw the frozen bread, let it come to room temperature.

Just before serving, place it in an oven heated to 400 degrees F for about 4 minutes.

More Kerto diet recipes will be added soon!